Lemon Ricotta Blueberry Pancakes

Flipping the Pancakes
These lemon ricotta blueberry pancakes have a much creamier texture than normal pancakes, and lemon zest really brightens up the blueberries.
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Lemon Ricotta Blueberry Pancakes
The ricotta in this recipe makes them really creamy, and lemon really brightens up the blueberries.
Flipping the Pancakes
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Dry Ingredients
Wet Ingredients
Final Touches
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Dry Ingredients
Wet Ingredients
Final Touches
Flipping the Pancakes
Instructions
  1. Combine dry ingredients in a large bowl.
  2. In a second bowl whisk together ricotta, buttermilk, lemon zest and butter. Then gently in the eggs.
  3. Mix wet and dry ingredients in the large bowl. Don’t over mix. A few lumps are ok.
  4. Let the batter sit for a few minutes. I put all of my extra ingredients away, clean up the counter, and put some bacon in the oven. Then it’s time to cook.
  5. Warm a griddle or non-stick pan to medium low then add butter or non-stick spray.
  6. Test griddle with a spoon of batter and adjust heat if necessary.
  7. Ladle pancake batter onto the pan / griddle. Each should be about 5 inches across.
  8. Place a few blueberries on each pancake.
    Placing the Blueberries
  9. Flip when the pancake bubbles begin to set at the edges and cook for another 2-3 minutes until golden brown on both sides.
    Flipping the Pancakes
  10. We like to serve these with sprinkling of powdered sugar and maple syrup warmed in a ramekin.
    Lemon Ricotta Blueberry Pancakes | yeadadshome.com
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